Fish is a huge part of the Mediterranean diet—oily fish especially. While fresh sardines and anchovies are plentiful in the Mediterranean, those species can be hard to find in the U.S. We look instead to rich mackerel, a sustainable option with a similar fat profile. Though it’s an oily fish, its flavor is surprisingly mild (even the skin, which we recommend you eat). The puree here is an interesting blend of intentionally overcooked whole-grain millet and steamed cauliflower. The texture is similar to grits, and the flavor is more like creamed cauliflower soup. It goes beautifully with the sweet-and-sour agrodolce-like relish.
1/3 cup uncooked millet
2 garlic cloves, smashed
1 1/2 cups water
3 cups small cauliflower florets (about 9 oz.)
3 tablespoons extra-virgin olive oil, divided
1/3 cup thinly sliced shallots
1/3 cup red wine vinegar
1/4 cup golden raisins
1 tablespoon light brown sugar
1 1/2 tablespoons drained capers
2 tablespoons toasted pine nuts
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-oz.) sustainable skin-on mackerel fillets
1/4 cup roughly chopped fresh flat-leaf parsley
4 teaspoons chopped fresh dill
Calcium 10% DV
Potassium 36% DV
Added sugars 3g
How to Make It
Heat a medium saucepan over medium-high. Add millet and garlic to dry pan; cook, stirring occasionally, until millet is lightly toasted, about 5 minutes. Add 1 1/2 cups water; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes. Add cauliflower; cover and simmer until cauliflower is tender and liquid is absorbed, about 15 minutes. Set aside.
Meanwhile, heat a small skillet over medium. Add 1 tablespoon oil; swirl to coat. Add shallots; cook, stirring often, until softened, about 2 minutes. Stir in vinegar, raisins, sugar, and capers. Reduce heat to medium-low; cook, stirring occasionally, until slightly syrupy, 8 to 10 minutes. Remove from heat; stir in pine nuts.
Transfer millet mixture to a food processor. Add 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; process until smooth, about 20 seconds. (If mixture is too thick, add water, 1 tablespoon at a time, and process until desired consistency is reached.)
Heat a large grill pan over high. Brush flesh side of fish evenly with remaining 1 tablespoon oil; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Coat pan with cooking spray. Add fish to pan, skin side down; cook until crisp, about 3 minutes. Turn fish over; cook until flesh flakes easily when tested with a fork, about 3 minutes. Spread about 1/2 cup millet puree on each of 4 plates. Top each serving with 1 fillet, skin side up, and about 2 tablespoons relish. Sprinkle servings evenly with parsley and dill.
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